Thursday, August 25, 2011

Banana Cake with Fudge Frosting

School is almost here. I went to orientation a few days ago to get my picture taken and get my schedule, and I even bought a college-ruled notebook at Rite Aid last week. My summer homework is more of a priority now than it was in July, and I'm squeezing in as much fun reading as I can.

But summer is still here. We still have two weeks, and my friends and I are doing as many fun, laid back things as we can to enjoy it (in my book, back to school shopping is fun and laid back if it happens at Nordstrom Rack).

Last night I headed out with one of my favorite girls to our favorite Mexican restaurant for dinner and then back to her house for dessert and a movie. We agreed on the new "Star Trek" and I said I'd bring something sweet.

I decided on this cake, from Joy of Cooking. It's a little labor intensive but totally worth it, especially if you get to eat it while watching Chris Pine for two hours. And if you add fudge frosting to cake and Chris Pine, life is good. :)

Banana Cake

from Joy of Cooking

Have all ingredients at room temp.

2 large ripe bananas

2 Tbsp sour cream

2 large eggs

2 tsp grated lemon zest

1 1/2 tsp vanilla

2 cups cake flour*

3/4 cup plus 2 Tbsp sugar

1 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

10 Tbsp butter, softened

Preheat oven to 350 degrees.

Combine bananas and sour cream in a food processor and process briefly just until blended. Add and process eggs, lemon zest, and vanilla.

In a large bowl, beat flour, sugar, baking soda, baking powder, and salt on low speed for 30 seconds. Add half the banana mixture along with butter. Beat on low just until the dry ingredients are moistened. Increase the speed to medium and beat for 1 1/2 minutes, scraping the sides of the bowl as necessary. Gradually add the remaining banana mixture in two batches, beating 20 seconds after each addition. Scrape the evenly batter into a greased 9-inch springform pan and bake until a toothpick inserted near the center comes out clean and the cake springs back when pressed lightly, 30-40 minutes.

Let cool in the pan on the rack 10 minutes before removing from pan. Let cool completely on rack.

*A note: I didn't have cake flour on hand, so I made my own using this guide from Joy the Baker.

No comments:

Post a Comment

Search This Blog

Followers

Blog Archive

About Me

Hi! I'm Rosie, a high schooler in the pretty Pacific Northwest and the voice on the blog. I spend a great deal of time at school and doing schoolwork, but outside I love to cook, bake, play the piano, read, and spend time with my friends and family. Thanks for joining me! :)